Melt butter and allow to cool.In medium bowl, whisk eggs until smooth then whisk in melted, cooled butter.Stir in remaining ingredients until blended.Drop batter on to pizzelle iron and cook, according to manufacturer's directions. Cool on racks as they are finished baking to allow them to cool.

I like them best when freshly made, however Pizzelles can be made ahead and stored in an airtight container up to one week, or frozen for longer storage.

If refrigerated: Just prior to serving, preheat oven to 250 degrees (F). Place pizzelles on a rack/grid within a shallow pan, such as a quarter sheet pan, place in the preheated oven and allow to crisp up for a few minutes.

To Freeze: Pizzelles may be frozen for later. To freeze, arrange the cooled pizzelles, with a little space around each (so they are not touching) in a single layer on a parchment, foil or waxed paper lined sheet pan. Place in the freezer for about 20 to 30 minutes until frozen, Once frozen, remove from pan, layer them with parchment or wax paper between layers, in a rigid air tight container in the freezer to avoid breakage.

When time to serve, preheat oven to 250 degrees (F).

Place the pizzelles in a single layer on a rack in a shallow baking pan and heat until re-crisped to your liking. Watch carefully as once crisped in the oven; they will bake from "perfect" to PERFECTLY burned in a matter of moments.

These are delightful served alone or as part of as an appetizer plate of fruit or cheese, and a cold beverage.

My favorite way to serve them is as an accompaniment to soup and salad.

em, *sigh*, yes I think you would need some kind of pizzelle maker, either electric or an 'iron' mold to make them on the stovetop.

Monique, I wish both you and em lived closer, we could share this pizzelle maker. I really don't use it often enough to warrant 'owning' one. That is the very reason I went searching for savory recipes for the machine; to expand it's use.

em, It's true, they are not expensive, and if you don't want the electric model, I believe fantes.commay carry the stove-top kind. If you need more reason to purchase a pizzelle maker, you can also roll the pizzelles, while they are still warm, around a horn mold, or cylinder mold(or shape them over a small custard dish or ramekin), allow them to cool and fill with ice cream (mini-ice cream cones !)Or fill with whipped cream, or whatever your heart desires. (Yep, I'm an enabler..*grin*)

Kathleen, whatever you spread them with would have to be rather soft because they are rich and delicately-crispy (they are rather fragile.) Maybe some whipped-up-and-thinned-with-cream or-milk flavored cream cheese? I'm thinking maybe a mild sundried tomato spread? Or you could leave the chives out and do some kind of a creamy pesto... hmmm, I'll try to think about other suggestions.

Whenever I've served them as an appy I just put them on a plate or platter and serve with olives, cheese, or crudite ---> (Those pesky vegetables again.) You might find that you like these just plain.

You've just reminded me that I've had a pizzelle maker sitting in my cabinet for several YEARS and I've never used it!! I didn't quite know what pizzelles were when I received it as a gift. I know, I know - should have been more curious! Well, better late than never - parmesan and chives sound like great flavors to start with!

5-Star Portobello "Pepper-Steak" ~ Vegetarian

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